Description
Another for zwt ii. I haven't tried this yet, but i'm always intrigued by veggie enchiladas of any form. Adapted from mexican cooking made easy.
Ingredients
- Butter
- Milk
- Salt
- Chicken Broth
- All-purpose Flour
- Diced Green Chilis
- Flour Tortillas
- Zucchini
- Monterey Jack Cheese
- Onion
- Mexican Crema
- Fresh Cilantro
Instructions
- Chile cream sauce:
- Melt butter in a medium saucepan over low heat
- Still cooking, add milk, salt and chicken broth
- Gradually add flour, stirring until blended
- Increase heat to medium
- Add chiles
- Cook, stirring, until sauce has a creamy texture
- Makes 3 cups
- Set aside to use for topping enchiladas
- Zucchini enchiladas:
- Preheat oven to 350f
- Spread 1 / 2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm
- In a bowl, mix shredded zucchini and 1 1 / 2 cups of the cheese
- Set aside
- Warm tortillas so they are pliable
- One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately
- Move each dipped tortilla to the baking dish and put 1 / 6 of the reserved filling mixture in the center of the tortilla
- Roll each tortilla and arrange in the baking dish, seam side down
- Repeat until all the tortillas and filling are used up
- Cover enchiladas with remaining sauce and 1 / 2 cup cheese
- Bake for approximately 20 minutes at 350f, or until cheese is melted and sauce is bubbly
- Remove from oven and top with chopped onion, crema / sour cream and cilantro, if using